Lemony Green Bean Asparagus Salad | The Fancy Pants Kitchen

Ingredients

• 8 ounces French green beans (haricot verts) or small regular green beans, sliced on a long diagonal angle into bite-size pieces
• 8 ounces fresh asparagus, sliced very thinly on a long diagonal angle
• 8 ounces fresh sugar snap peas, sliced diagonally in half
• 1 cup baby, tiny frozen peas, more to taste
• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1/2 cup coarsely chopped walnuts
• 1/2-3/4 cup panko (Japanese breadcrumbs)
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper, more to taste
• finely grated zest from 1 medium-size lemon
• finely grated zest of 1 medium-size lemon
• 2 tbsp fresh lemon juice
• 1 medium garlic clove, finely minced
• 1/3 cup extra virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• walnut/panko topping, recipe above
• 1/2-3/4 cup shaved Parmigiano-Reggiano cheese, more to taste
• 1/2 cup roughly chopped fresh mint leaves (basil is a good substitute)
• 6-8 scallions (green onions), trimmed and sliced thinly on a long diagonal
• fresh mint leaves for garnish